Ingredients
- ~4 lbs russet potatoes, peeled and cut into 1-inch cubes
- 2 large leeks
- 6-7 cups chicken broth
- 1/2 cup heavy cream
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 3/4 tsp kosher salt, plus more to taste
- 1/4 tsp red pepper flakes
- 1 bay leaf
- Freshly cracked black pepper, for garnish
- Crumbled bacon, for garnish
- Chopped green onions, for garnish
Thoroughly Clean the Leeks and Cube the Potatoes
Leeks are notorious for trapping grit, so trim off the dark green tops and the root end, then slice the white and light green parts in half lengthwise. Chop them and place the pieces in a bowl of cold water, swishing them around to dislodge any dirt before scooping them out.
Next, peel the potatoes and cut them into even 1-inch cubes; this helps them cook at the same rate.
Sweat the Leeks in Butter to Build Flavor
In a large pot or Dutch oven, melt the butter over medium-low heat. Add the cleaned leeks and let them cook slowly for ~8-10 minutes, stirring occasionally. The goal is to soften them until they’re almost melting without letting them brown. This slow-and-low process is what makes them sweet.
Once the leeks are soft, add the minced garlic, kosher salt, and red pepper flakes. Keep stirring for about a minute until the garlic smells fragrant.
Simmer Until Tender, Then Blend Until Smooth
Toss the cubed potatoes into the pot with the leeks. Pour in 6 cups of the chicken broth and add the bay leaf, making sure the liquid covers the potatoes completely.
Bring the pot to a simmer, then reduce the heat, cover, and let it cook for ~15-20 minutes. You’ll know it’s ready when a fork slides easily into a piece of potato with no resistance.
Pull the pot off the heat and remove the bay leaf. Pour in the heavy cream.
Use an immersion blender to puree the soup directly in the pot until it’s completely smooth. If you’re using a standard blender, work in batches and be careful with the hot liquid; remove the small cap from the lid and cover the hole with a kitchen towel to let steam escape.
Check the consistency. If it’s too thick, you can stir in the remaining cup of chicken broth. Give it a final taste and add more salt if it needs it.
Serve the soup hot and garnish with black pepper, crumbled bacon, and chopped green onions.
Potato and Leek Soup
Ingredients
- ~4 lbs russet potatoes peeled and cut into 1-inch cubes
- 2 large leeks
- 6-7 cups chicken broth
- 1/2 cup heavy cream
- 3 tbsp unsalted butter
- 3 garlic cloves minced
- 3/4 tsp kosher salt plus more to taste
- 1/4 tsp red pepper flakes
- 1 bay leaf
- Freshly cracked black pepper for garnish
- Crumbled bacon for garnish
- Chopped green onions for garnish
Instructions
- Clean and chop leeks, soak in cold water to remove grit.
- Peel and cut potatoes into 1-inch cubes.
- Melt butter in large pot over medium-low heat.
- Add leeks, cook 8-10 minutes until soft but not brown.
- Add garlic, salt, and red pepper flakes, cook 1 minute.
- Add potatoes, 6 cups broth, and bay leaf.
- Bring to simmer, cover and cook 15-20 minutes until potatoes are tender.
- Remove bay leaf and add heavy cream.
- Blend until smooth with immersion blender.
- Add remaining broth if needed to adjust consistency.
- Season with salt to taste.
- Serve hot with black pepper, bacon, and green onions.
